To protect your health and adopt good reflexes in the face of infections, a healthy and intelligent diet is a pillar that should not be overlooked. Even more so if the latter is linked to a virus, antibiotics are ineffective. Fortunately, Mother Nature is rich in treasures to protect our organism. To relieve our symptoms or prevent disease, it is full of ingredients useful for our health. Here’s how to include them in a delicious, nutritious soup.
In cold weather or when the body weakens, the body becomes more vulnerable to disease. It’s about protecting yourself and optimizing your intake of essential nutrients and vitamins to strengthen your immunity. And for good reason, many factors can affect the latter, including contamination and falling temperatures, resulting in greater resistance to viruses which reinforces their contagious action.
To remedy this, certain foods can help you. These can be prepared together for a soup rich in flavors to consume without moderation. To better understand its benefits, let’s review its main ingredients:
King of citrus and detox, lemon is a great ally to relieve cold and flu symptoms. Its vitamin C content, a formidable stimulant for immunity, makes it one of the most popular natural remedies for overcoming cold diseases, without giving in to the excessive use of drug treatments. According to an article published in the scientific journal Nutrients, vitamin C also known as ascorbic acid is capable of strengthening our immune barriers, while preventing and relieving respiratory tract infections.
In addition, according to a study relayed by the Ministry of Europe and Foreign Affairs, citrus is a disinfectant of choice against norovirus, responsible for gastrointestinal disorders. Grant Hansmann, a virologist, believes that the juice of lemon would be enough to prevent infection, including decontaminating his hands with the citrate it contains. If the body has already contracted the virus, the expert recommends the consumption of citrus. A tip that could relieve your symptoms, especially in terms of vomiting.
Anti-inflammatory and antiviral, ginger is renowned for its ability to fight against the cold, in particular, to relieve coughs or sore throats. The Asian rhizome boosts immunity by stimulating antiviral cytokines and mucosal cells. Scientists say it is the latter that prevents viruses from entering the airways and that promotes the secretion of interferon proteins responsible for regulating the immune system.
In addition, ginger would be particularly recommended to fight against gastroenteritis due to norovirus. Its effectiveness is strongly associated with its anti-nausea properties which make it possible to fight against vomiting.
Ideal for fighting infections, garlic is a great natural antibiotic. Thanks to its antiseptic, antibacterial and antiviral properties, this condiment would relieve the symptoms of colds and flu. In a study published in the journal Clinical Nutrition, scientists have found that garlic improves the functions of immune cells, thus justifying its effectiveness in fighting cold diseases.
Now that we have highlighted the benefits of this recipe, let’s move on to its preparation. It is recommended that you get organic ingredients to avoid pesticide residues and get the most out of their nutrients.
- 52 cloves of garlic (reserve one unpeeled half)
- ½ cup grated fresh ginger
- 2 cups sliced onions
- 4 lemon wedges
- 2 teaspoons chopped fresh thyme
- ½ teaspoon cayenne pepper
- 3 tablespoons olive oil
- 3 cups vegetable broth
- ½ cup of coconut milk
1. Start by preheating your oven to 175 degrees, and in a dish intended for this use, place the 26 cloves of unpeeled garlic that you have reserved. Season all with olive oil and salt, cover the preparation with aluminum foil, and bake for 45 minutes.
2. Once the pods are golden and at room temperature, press them to extract the juice and transfer to a container.
3. For this second step, take a deep oiled frying pan (olive oil), then add the ginger, cayenne pepper, onions, and thyme. Cook over medium heat for 5 minutes until your onions are translucent, then add the pressed garlic extract, the remaining 26 cloves of garlic and cook for another 3 minutes.
Now it’s time to add your vegetable broth and coconut milk. Cover the pan and simmer for about 20 minutes.
4. After the time has passed, place your mixture in a blender and mix until your soup is homogeneous. Reserve a lemon wedge per bowl for seasoning.
Enjoy your meal!